Homemade Beef Stew with Carrots & Potatoes
Delicious beef stew recipe on the stovetop with sauteed chunks of tender meat and hearty root vegetables simmering in a flavorful red wine reduction sauce.
???? PRINT THE RECIPE:
WATCH MORE:
Soup Recipes:
Chicken Recipes:
???? INSTRUCTIONS:
00:00 Intro
00:33 Prepare the Vegetables
02:10 Prepare the Beef
03:25 Saute the Beef
04:17 Cook the Vegetables
04:32 Add the Aromatics
04:56 Deglaze the Pan
05:19 Make the Stew Liquid
06:21 Finish Cooking in the Oven
07:54 Garnish and Serve
#beefstew #beefstewrecipe #beefrecipe #beefrecipes #stewrecipe #stewrecipes
???? EQUIPMENT IN THIS VIDEO (affiliate):
• Dutch Oven:
⭐ ALWAYS IN MY KITCHEN (affiliate):
• Cutting Board:
• Vitamix Blender:
• Instant-Read Thermometer:
• Knife Set:
• Glass Bowls:
• Food Processor:
• Kitchen Scale:
✅ INGREDIENTS:
• 2 ½ pounds boneless beef chuck
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 2 cups carrots
• 1 cup celery
• 1 cup red onion
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon minced garlic
• ¼ cup balsamic vinegar
• 1 tablespoon tomato paste
• ¼ cup all-purpose flour
• 3 cups beef stock
• 1 cup red wine
• 2 tablespoons soy sauce
• 1 pound Yukon gold potatoes
• 1 tablespoon parsley
???? MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking:
➡️ FOLLOW ME:
• Website:
• Instagram:
• Pinterest:
• Facebook:
❤️ Thanks for watching!
Using food science to make delicious meals for you.
Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge, and quick recipe tutorials with trusted tips and techniques learned in culinary school.
During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.
And now I enjoy developing recipes in my home test kitchen, and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.
Featured on USA Today, NPR, The Oprah Magazine, Better Homes & Gardens, NBC News, and more.
Instant Pot Recipe | Quick BEEF STEW Recipe | Pressure Cooker Beef Stew
Today I am making a tender beef stew in half the time using my Instant Pot. This beef stew is perfect comfort food for the cold winter months.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
????????Please LIKE, SHARE and SUBSCRIBE! Thank you!
????MY VLOG CHANNEL
????FOLLOW ME ON INSTAGRAM ????????
AND HASH TAG Simply Mama Cooks
INGREDIENTS
2 lbs Beef Chuck Roast Meat (cut in to 1 inch chunks)
1/4 cup (32 g) all purpose flour
1 tsp (5 g) salt
1/2 tsp (1.5 g) pepper
1/4 cup (60 ml) cooking oil ( I used grape seed oil)
1 medium stick of celery (85 g) (chopped)
1 medium to large onion (215 g) (chopped)
3 cloves fresh garlic (15 g) (minced)
1 Tbsp (16 g) tomato paste
3 1/2 cups (828 ml) water
2 1/2 Tbsp (25 g) beef bouillon powder
2 tsp ( 13 ml) Worcestershire sauce
1 lb (454 g) potatoes (cut large chunks) (I used red and Russet potatoes)
2 medium to large carrots (225 g) (cut on to large chunks)
2 dried bay leaves
1 1/2 Tbsp (8.5 g) corn starch
1 1/2 Tbsp (21.5 ml) cold water
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
HOW TO MAKE BEEF STEW
Beef Stew Recipe
The Best Beef Stew Ever
Pressure Cooker Beef Stew
How To Make Beef Stew - Mexican Style Beef Stew - Youtube
700 GRAMS CUBED BEEF
1 ONION
1 CAN TOMATOES
1 CUP BELL PEPPERS
1TBSP GARLIC
2TSP CUMIN
2TSP PAPRIKA
2TSP CHILLI
2TPS OREGANO
1 CAN BLACK BEANS (400ML)
Buy us a cup of coffee.
Thank you all so much for watching our recipe videos and supporting our channel.
If you would to further support and help us continue making our recipes for you, you can by buying us a coffee.
We do not endorse any products on our channel and are 100% self funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
#beefstewrecipes #mexicanbeef #howtocookgreat
✅Thank you so much for watching ????????
✅ Remember to SUBSCRIBE
✅ Please click the ???? so you'll be notified about new videos
✅ Please click ???????? if you enjoyed this video!
✅ Please leave a comment, we love hearing from you
✅ And Please keep cooking
How To Make Beef Stew - Mexican Style Beef Stew - Youtube
► Our Website Home:
We love to connect with you!
Facebook:
► SUBSCRIBE to lots of new videos every week:
► T-shirts & More available now:
Welcome to the How To Cook Great Food Channel. We have 1000s of recipe videos with Millions of view & hundreds of thousands of subscribers, please click the subscribe to join our cooking family.
We try and cover as many food genres as we can and are uploading constantly. Ethiopian recipes, Indian curry recipes, Pinoy or Filipino Cooking videos, British food, Asian cooking, Jamaican food & classic everyday food for you to enjoy.
As part of the HOW TO COOK GREAT NETWORK -
Take a look at our channel for other great cooking genres.
And look at the websites for detailed recipes, gallery and cooking tips.
Instant Pot Beef Stew with Mushrooms
This is a classic beef stew recipe with an extra dose of mushrooms since they are one of my favorite additions to just about any recipe. I went simple with the potatoes and carrots, but you can choose any other hardy veggies such as turnips, rutabagas, parsnips, winter squashes, or even sweet potatoes.
As far as meat selection for stews, I usually go for a chuck roast that I cut up myself. But the top round roast was on sale this week so that’s what I used for this video - and it did not disappoint! Other great cuts for stews would be bottom round or rump roast.
Bonus: Stews make great fillings for hand pies! I used about 4 cups of the leftovers to make these little grab-and-go pies for lunches and snacks. Use store-bought dough (biscuit, pizza, pie, etc.) to envelop a couple spoonfuls of room temperature or slightly heated stew. Brush with an egg wash and then bake at 400°-425° for 10-15 minutes until toasty brown.
Instant Pot Duo 6 Quart:
Today’s Ingredients:
8 oz bacon, chopped
2 lbs stewing beef, cut into 1½ inch chunks and patted dry (used top round in this video)
1 medium onion, chopped
3 garlic cloves, minced
½ cup dry red wine (cabernet today)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
2 tsp Italian seasoning
2 bay leaves
1 TB Worcestershire sauce
2 cups beef broth (2 tsp Better than Bouillon + 2 cup water)
1 lb potatoes, 1½ inch cuts (Yukons or reds are best)
1 lb carrots, 1½ inch cuts
1 lb mushrooms, halved or quartered
½ cup fresh parsley, chopped
3 TB flour + 3 TB water to thicken the gravy
Instructions:
1. Heat the Instant Pot on sauté and add the bacon when the pot reads “HOT.” Cook, stirring occasionally, until the bacon is crisp and most of the fat has rendered out. Remove the bacon to a bowl, leaving a few tablespoons of fat in the pot.
2. Add the beef a few pieces at a time and brown on all sides to form a crispy crust. Don’t crowd the pot otherwise the meat will steam instead of brown. Work in batches, turning every few minutes. Remove the browned pieces to the bowl with the bacon.
3. Add the onion and stir for a few minutes to soften.
4. Add the garlic and stir for just another 30 seconds to a minute until fragrant.
5. Add the red wine (cabernet, merlot, zinfandel) and stir, scraping up all the the browned bits from the bottom of the pot. Make sure the bottom is clear because this is where all the flavor is, plus you’ll want to clear the bottom to avoid the dreaded “BURN” warning later.
6. Add the next 7 ingredients (salt through beef broth) and stir to combine. Then return all of the bacon and beef back to the pot.
7. Layer the potatoes, carrots, and mushrooms over the beef.
8. Lock the lid and cook for 30 minutes on manual/high followed by a full natural release before unlocking and reopening the lid.
9. Set the pot back to sauté until it comes to a light boil.
10. Add parsley.
11. Add the flour/water mixture and stir to thicken the stew. Check for seasoning – add salt and pepper if needed
12. Serve and enjoy!
Music:
Fork and Spoon by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
My Ron's Favorite BEEF AND MUSHROOM DUMPLING SOUP ❤
This is My Ron's favorite Beef and Dumpling Soup, I make it throughout the year, but especially during this time of year. Fall chilly weather and rain just makes it so right. This soup is hearty and loaded with flavor, and the best part about it is the fluffy dumplings, I season the batter well and I add finely chopped green onions and red pepper flakes to give them a little kick. Chuck pot roast is my favorite meat to use because it's so tender, the carrots, parsnips, black beans and mushrooms are the perfect combination for this amazing soup. This soup is a winner in our house. ❤
INGREDIENTS-----------------
2 Tbls olive oil (to sear meat)
2 Tbsp Bacon grease for pot
1 & 3/4 Lb.Chuck roast (cubed)
1 medium onion (diced)
3 green onions (chopped)
2 Celery ribs (diced)
1/2 C. yellow bell pepper
5 C. beef broth
1 & 1/2 C. canned diced tomatoes
1 Tbls tomato paste
1/2 tsp sugar
8 oz. mushrooms (sliced)
I used Store blend of Crimini, Shitake, oyster mushrooms (or you can use your favorite)
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
3 big garlic cloves (minced)
2 bay leaves
1 C. chopped carrots
1 C. chopped parsnips
4 tsp soy sauce
Salt and pepper (to your liking)
3/4 Tbsp chopped fresh Rosemary
3/4 Tbsp chopped fresh thyme
1 & 1/2 C. Black beans
DUMPLING Dry INGREDIENTS----------
1 C. flour
1 C. cornmeal
1 tsp Baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Salt
WET INGREDIENTS----------------
1/2 C. milk
1/4 C sour cream
pepper flakes (optional)
1 finely chopped green onion
2 eggs (beaten)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Beef Birria - Mexican Stewed Beef
Not only is this one of the best beef stews ever, but after we enjoy it in this form, we're going to do a follow-up recipe video using the leftovers to make some of the most incredible tacos you've ever had. So enjoy this, and stay tuned for that!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about this Beef Birria recipe, follow this link:
You can also find more of Chef John’s content on Allrecipes: